Salmon Bowl with Kale Salad
Last summer we were on a family trip to Tofino BC, where we were lucky enough to go salmon fishing. I wanted to create a salad where we could eat our fresh fish raw! This Salmon Bowl with Kale salad is a fresh, quick and delicious meal. The salad is well balanced with a beautiful umami flavour from the seaweed and coconut aminos mixed with the fresh, crisp, slightly bitter kale greens.
Salmon Ingredients
- 1 ½ – 2 pounds fresh sushi grade salmon, skin removed and chopped in ½ inch cubes
- 3 green onions, sliced thin
- ½ cucumber, diced
- 1 avocado, diced
- ¼ cup tamari
- 1 teaspoon sesame oil
- 1 teaspoon rice wine vinegar
- Salt and pepper to taste
Kale Salad Ingredients
- 1 bunch kale, destemmed and cut into ribbons
- 2 tablespoons olive oil
- 1 inch ginger grated
- 1 lime, juiced
- 2 tablespoons coconut aminos
- 2 tablespoons rice wine vinegar
- Salt and pepper to taste
- 2 tablespoons sesame seeds
Garnish Ingredients
- 1 pack seaweed snack, crumbled
- ½ cup frozen edamame
- 2 tablespoons sesame seeds
- thinly sliced radishes
- 1 handful microgreen
- 2 cups prepared brown rice
- spicy mayo
Step 1: Instructions for Salmon
In a large mixing bowl add the salmon, green onions, cucumber and avocado. In a jar with a tight fitting lid combine the tamari, sesame oil, rice wine vinegar, salt and pepper. Pour over the ingredients in the bowl and mix until well combined, cover and place in the fridge for 30 minutes until well chilled.
Step 2: Instructions for the Kale Salad
In the bottom of a large salad bowl add the olive oil, ginger, lime juice, coconut aminos, rice wine vinegar, salt and pepper. Using a fork mix the ingredients until blended. Add the kale and toss until well combined. Let sit for 30 minutes.
Step 3: Instructions for Serving
To serve, add a serving of kale salad, rice and salmon. Sprinkle the bowl with seaweed, edamame, sesame seed, microgreens and radishes. Top with a generous squeeze of spicy mayo. Enjoy!
